Antoniotti Pramartel

I came across the Antoniotti “Parmartel” in a restaurant a minute ago and took a picture of it because the wine was different and I was intrigued. Then it popped up in a local shop or two and I decided to buy one up for home consumption and further analysis. There does not seem to be a lot of info out there on the wines of Odilio Antoniotti except what is on the Louis/Dresser website. I purchased my bottle at Thirst Wine Merchants in Fort Greene, but I see it available at UVA in Williamsburg as well. I’ll quote from the Dressner website here, and simply say this is interesting and different stuff at an attractive price and well worth a try if you are in the mood for something a bit different yet very likable.

“The Antoniotti family has been making wine in their town of Casa del Bosco (Sostegno) in northern Piemonte for generations. Today Odilio along with his son Mattia work all the vines and make the wines in a very traditional manner. They have almost 5 hectares in the DOC’s of Bramaterra and Coste della Sesia. The vineyard work is using only sulfur and copper treatments at minimal levels, compost, but no fertilizers and guyot training. Grapes are picked by hand, destemmed, fermented in underground cement tanks for about 12-14 days, racked into stainless for malos and then put into barrels around the end of December (or left in stainless in the case of Pramartel.) There is no fining or filtration. Sulfur is used at the following levels: 12gm on destemmed grapes, 3gm on racking which is done only when necessary and before the bottling.”

I am on the verge of opening this bottle and your entry is the only one I could find! Not even cellartracker has info on this wine. Oh well. Thanks for your post. I bought this simply because it was highly recommended by my local wine purveyor and the fact it is Dressner import…

Thanks for your comments Sergio. I have one bottle left myself. It is a fantastic bottle, very interesting. There is not a lot of info out there on the wine, but I have seen it frequently in the NYC/Brooklyn Area. I would love to hear what you think about the Pramartel. Cheers… (z)